Pan-Seared Pork On Herbed White Beans

By á-174942

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons dry white wine
• 1/2 cup minced red onion
• 1 garlic clove minced
• 1 1/2 cups canned garbanzo beans drained, rinsed
• 1 1/2 cups canned canellini beans drained, rinsed
• 2 tablespoons minced basil
• 2 teaspoons minced oregano
• 1/2 teaspoon minced chives
• 2 tablespoons minced Italian parsley
• 1 tablespoon balsamic vinegar
• Freshly-ground black pepper to taste
• 1 dash salt (optional)
• 3 teaspoons cracked black peppercorns
• 1 1/2 pounds boneless pork tenderloin cut 6 pieces, abt 1/4" thick

Details

Servings 6

Preparation

Step 1

Heat 1 teaspoon oil and wine in a skillet over medium-high heat. Add the onion and saute for 4 minutes. Add the garlic and saute for 2 minutes.

Add the beans, herbs, 1 tablespoon parsley, and balsamic vinegar and heat through. Season with pepper and salt and set aside.

Heat 2 teaspoons oil in a skillet. Press some peppercorns onto each piece of pork. Sear the pork in the hot oil on each side until cooked through, about 4 minutes per side.

Mound a portion of the herbed beans on a plate and top with sliced pork. Garnish with the remaining parsley to serve.

This recipe yields 6 servings. Serving size: 3 ounces pork, 1/2 cup beans.

Exchanges Per Serving: 4 Very Lean Meat, 1 1/2 Starch, 1 Monounsaturated Fat.

Nutrition Facts: Calories 308; Calories from Fat 71; Total Fat 8g; Saturated Fat 2g; Cholesterol 71mg; Sodium 58mg; Carbohydrate 25g; Dietary Fiber 5g; Sugars 4g; Protein 34g.